Low point sausage rolls

Low point sausage rolls

Makes 16
Points per serving (1 roll) 2 (original points)

250g plain flour (12.5pts)
pinch dry mustard
1/2 tsp salt
125g Gold low fat spread (10pts)
1 x 454g pack low fat sausages (10pts for ASDA Good For You sausages)
1 medium onion, grated
1 heaped tsp grain mustard
1 tbsp chopped fresh herbs (e.g. parsley, thyme or sage)
1 beaten egg to glaze

Sift the flour, mustard powder and salt into a bowl. Rub in the Gold margarine until the mixture looks like breadcrumbs. Add ice-cold water to bind the mixture together. Wrap and chill for 30 mins.
Roll the pastry out on a floured surface to a long rectangle, then cut this in half lengthways.
Mix the sausagemeat, onion, mustard and herbs together and divide in two, making 2 long rolls the length of the pastry, and place on top of each one. Brush a little beaten egg down one side of each pastry strip and fold over to seal. Roll over so that the sealed seam is underneath, then cut each long roll into 8 pieces. Snip the tops with scissors, and brush with beaten egg.
Bake at 190C/gas 5 for 20-25 mins until golden brown and crisp.

Notes

You can make these ahead and freeze them (either cooked or raw, but if raw, they need to be thoroughly defrosted before baking).